BIGOS BIGOS 0 0 When a country proclaims a certain dish as a national dish, you just have to know that there gotta be reasons why they do so. Bigos is Poland’s national dish (as well as Ukranian’s). It is a traditional meat stew with typical ingredients may include sauerkraut, pork, sausage, venison, veal, wine, bay leaf and other herbs. There are probably a lot of bigos recipes out there with different variety, after all, this is a national dish. Bigos is usually served on 2nd day of Christmas. It was no Christmas yet, but I don’t see any reason why I should wait until Christmas to eat Bigos lol. I actually made this dish a day in advance as suggested by the Polish & Russian The Classic Cookbook by Lesley Chamberlain and Catherine Atkinson, because you allow time for the flavor to develop. This recipe is using 4 different type of meats: pork loin, venison, beef and kielbasa sausages (yes..I know! Can’t be anymore carnivore than this people!). You can serve it with mashed potato, boiled new potatoes or bread.

One spoon of this stew into my mouth, and I know why bigos is a national dish. 8 oz lean boneless pork loin 8 oz lean boneless venison 8 oz chuck steak 8 oz kielbasa (substitute with other sausage of your choice if you can't find kielbasa) ¼ cup plain flour 2 lb can sauerkraut, rinsed 4 tomatoes, peeled and chopped 4 cloves Salt and freshly ground black pepper Instructions: Pour boiling water to completely cover the dried mushrooms and prunes in a bowl. Leave for 30 minutes, then drain well Cut the pork, venison, chuck steak and kielbasa sausage into 1-inch cubes, then toss together in the flour. Gently fry the onions in the oil for 10 minutes. Remove Brown the eat in the pan in several batches, for about 5 minutes, or until well browned; remove and set aside. Add the Madeira and simmer for 2-3 minutes, stirring Return the meat to the pan with the onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaf, dill seeds, mushrooms and prunes.

Pour in the stock and season with salt and pepper Bring to a boil, cover and simmer gently for about 2 hours, or until the meat is very tender. Uncover the lid for the last 20 minutes to let the liquid evaporate, as the stew should be more at the thick side. Sprinkle with chopped parsley. Serve immediately with boiled potatoes or bread 2.1.7 National dish - 必应 Sign in National dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as Fruits de mer, served along the west coast of France. It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. It is served as a festive culinary tradition that forms part of a cultural heritage—for exam ... (展开) ple, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.

National dishes are part of a nation 's identity and self-image. During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals. According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico or India because of their diverse ethnic populations and cultures. The cuisine of such countries simply cannot be represented by any single national dish. Furthermore, because national dishes are so interwoven into a nation 's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. 民族传统菜是龟；海螺也很受欢迎，要么生石灰汁和洋葱，或作为炖煮，汤，或油条。 答 The traditional national dish is turtle; conch is also popular, either served raw with lime juice and onions, or cooked as a stew, chowder, or fritters.

National dish Platos nacionales[clarification needed] In Latin America, dishes may be claimed or designated as a "plato nacional", although in many cases, recipes transcend national borders with only minor variations.[citation needed] Both Peru and Ecuador claim ceviche as their national dish. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, as well as the sancocho of the Dominican Republic, Colombia, and Panama, are examples of this. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders. The identification of Latin American national dishes is stronger among expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers.

In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity, such as Latino or Hispanic American.

Cambodia: Amok trey, Samlor Kako Cameroon: Ndolé Canada: Nanaimo bar, Poutine, Butter tarts Cape Verde: Cachupa Chile: Empanada, Pastel de choclo China: Peking Duck, noodles (such as lo mein, chow mein and lamian), fried rice, dumplings Hong Kong: Char siu, dim sum Macau: Minchee Colombia: Sancocho, Ajiaco, Bandeja paisa, Costa Rica: Gallo pinto Cuba: Ropa vieja, Moros y cristianos Cyprus: Fasolada Czech Republic: Vepřo knedlo zelo (roast pork with dumplings and sauerkraut), Svíčková Democratic Republic of the Congo: Poulet à la Moambé Denmark: Stegt Flæsk (fried pork and potato-based dish; official), Bøfsandwich, Frikadeller and Smørrebrød (unofficial) Greenland: Kiviak Dominica: Mountain chicken, Fish broth Dominican Republic: La Bandera ("The Flag"; rice, red beans, and meat (beef, chicken, pork, or fish)), Sancocho Ecuador:

 Encebollado, Fritada, Guatitas, Ceviche Egypt: Ful medames, kushari, molokhia, falafel (popular street food) El Salvador: Pupusa Eritrea: Zigini with injera, Gored gored Estonia: Verivorst with Mulgikapsad (sauerkraut stew) Ethiopia: Wat with injera, Fit-fit Finland: Karjalanpaisti, Mämmi, Sautéed reindeer France: Crêpe, Pot-au-feu, Germany: Currywurst, Sauerbraten, Bratwurst, Eisbein (ham hock) with Sauerkraut (fermented cabbage) Ghana: Fufu, Banku, Jollof Rice Greece: Fasolada, Moussaka, Souvlaki Guatemala: Fiambre, Pepian (hearty meat stew) Guyana: Pepperpot Haiti: Red beans and rice (unofficial) Honduras: Baleada, Carne asada, Sopa de Caracol (Conch Soup) Hungary: Gulyás, Lecsó Iceland: Hákarl, Þorramatur India: No officially anointed national dish; unofficial

ly speaking, various types of curry.

See here for a survey of important dishes from various states.

Indonesia: Tumpeng (official), Sate, Soto, Nasi goreng, Iran: Chelo kabab, Ghormeh sabzi Iraq: Samak masgouf, Kleicha Israel: Meorav Yerushalmi, Hummus, Falafel Italy: Pasta, Polenta, Pizza, Risotto Ivory Coast: Fufu, Kedjenou Japan: Sushi, Japanese curry, Ramen Jordan: Mansaf Kenya: Ugali, Sukuma wiki, Nyama choma Kuwait: Machboos Laos: Tum Mak Hoong (Green papaya salad), Larb with sticky rice Latvia: Latke Poland: Bigos, Pierogi, Kotlet schabowy, Żurek Portugal: Bacalhau, Francesinha Puerto Rico: Arroz con gandules, Lechon, Mofongo Qatar: Machboos Republic of the Congo: Poulet Moambé Romania and Moldova: Mămăligă, Sarmale, Mici Russia: Pelmeni, Shchi, Kasha, Pirogi, Pirozhki Republic of Tatarstan: Öçpoçmaq Saint Vincent and the Grenadines: Roasted breadfruit and

 fried jack fish San Marino: Torta Tre Monti Saudi Arabia: Kabsa Serbia: Ćevapčići, Pljeskavica, Ražnjići, Proja, Kajmak, Rinflajš (further information: Serbian cuisine) Slovakia: Bryndzové halušky Slovenia: Ajdovi žganci, Belokranjska povitica, Obara Sierra Leone: Cassava leaves Singapore: Chilli crab, Hainanese Chicken Rice Somalia: Canjeero with goat stew, Lahoh, Gashaato (coconut confection) South Africa: Bobotie South Korea: Kimchi, Bibimbap, Galbi, Ramyeon Spain: Tortilla española ^ Helena Szymanderska.

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^ "Pho: national dish, international obsession". Vietnews Online. February 14, 2010. Retrieved 2010-07-07. A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: Most countries have a favorite or national dish. Popular with residents and forming part of a country’s identity, they are an essential experience for visitors. The DISH Experience. At DISH we work tirelessly to identify your needs in home entertainment and provide you the best solutions in our products and services. Kazakh cuisine is the cuisine of Kazakhstan, and traditionally is focused on mutton and horse meat, ... Quwyrdaq is another Kazakh's national dish. Polish Food, Kielbasa, Bigos, Pierogi, Polish cuisine, traditional food Typical Polish Food Polish food is delicious! If you are wondering what the people of Poland typically eat, here is a list of traditional Polish food. If it sounds good to you, be sure to check out our Polish recipe section and make your own Polish dishes!

Bigos Bigos is a traditional stew (Hunter's Stew) and is considered to be the national dish of Poland. There are many different recipes and they may vary from region to region. Typically, Bigos includes sauerkraut, various meats and sausages, tomatoes, honey and mushrooms. For meats, you can have bacon, beef, pork, ham or veal. Bigos is considered a "perpetual stew" which means it can be kept in a pot for a week or more. The taste of this stew actually intesifies each time it is reheated. Pierogi Pierogi are boiled dumplings stuffed with varying ingredients. After they are boiled, they are fried with butter and finely chopped onions. They can be filled with potato and cheese, mushrooms, and even fruit. Wild Mushroom Soup Bigos Dishes Bigos Bigos, known as a hunter's stew, is a traditional meat and cabbage stew typical of Polish, Lithuanian, Belarusians and Ukrainian cuisine, and is a Polish national dish.

Published on: Dec 2, 2016 Permalink Bigos Bigos, known as a hunter's stew, is a traditional meat and cabbage stew typical of Polish, Lithuanian, Belarusians and Ukrainian cuisine, and is a Polish national dish. Typical ingredients include white cabbage, sauerkraut (kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms. The meats may include pork (often smoked), ham, bacon, sausage, veal, beef, and, as bigos is considered a hunter's stew, venison, rabbit, or other game; leftover cuts find their way into the pot as well. It may be seasoned with pepper, caraway, juniper berries, bay leaf, marjoram, pimenta, dried or smoked plums, and other ingredients. Bigos is usually served with mashed potatoes or rye bread. As with many stews, bigos can be kept in a cool place or refrigerated and then reheated later; it is said that its flavour actually intensifies when reheated.

One observed tradition is to keep a pot of bigos going for a week or more, replenishing ingredients as necessary (cf. perpetual stew). This, the seasonal availability of cabbage, and its richness in vitamin C made bigos a traditional part of the winter diet in Poland and elsewhere. It is a popular dish in Poland to be served on the Second Day of Christmas. About: Bigos About: Bigos An Entity of Type : Food , from Named Graph : , within Data Space : dbpedia.org Bigos ([ˈbiɡɔs]), known as a hunter's stew, is a traditional meat and cabbage stew typical of Polish, Lithuanian, Belarusian and Ukrainian cuisine, and is a Polish national dish.Typical ingredients include white cabbage, sauerkraut (kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms. In very rare cases bigos can be made without meat or cabbage, but the presence of sauerkraut is absolutely essential.

The meats may include pork (often smoked), ham, bacon, sausage, veal, beef, and, as bigos is considered a hunter's stew, venison, rabbit, or other game; leftover cuts find their way into the pot as well. It may be seasoned with pepper, caraway, juniper berries, bay leaf, marjoram, pimenta, dried or smoked plums, often red wine and Property abstract Bigos [ˈbiɡɔs] ist ein Krauteintopf aus gedünstetem Sauerkraut mit verschiedenen Fleisch- und Wurstsorten sowie weiteren variierenden Zutaten. Als Inbegriff der klassischen polnischen Küche angesehen, gilt es vor allem in Polen als Nationalgericht, ist darüber hinaus aus historischen Gründen aber auch in Litauen, Weißrussland und der (vor allem westlichen) Ukraine fester Bestandteil der dortigen Küchen. (de) El bigos se puede considerar el plato nacional de Polonia, aunque también es tradicional en Lituania.

Está compuesto de col agria muy similar al chucrut y de varios tipos de carnes frescas, embutidos (como la kielbasa), setas secas y ciruelas secas. Tradicionalmente es un plato de cazadores servido después de la caza. Se brasea todo tanto tiempo como se pueda, cuanto más tiempo, mejor. El braseado dura varios días con pausas. En ocasiones se le añade vino rosado para mejorar el sabor. Antiguamente se le añadía vino dulce o miel. El bigos es picante, algo ácido, no muy dulce y huele a carne ahumada y ciruela. En polaco, la palabra bigos significa desorden o tumulto. (es) Le bigos est un ragoût aux choux, traditionnel dans la cuisine polonaise. Il est considéré comme le plat national polonais, et est généralement servi le lendemain de Noël.

(fr) Il bigos, specialità a base di crauti, carne e spezie, è uno tra i piatti simbolo della cucina polacca.È cucinato soprattutto nelle stagioni fredde. Esistono molte versioni di bigos, come ad esempio bigos litewski (bigos Lituano), bigos węgierski (bigos Ungherese) e bigos myśliwski (bigos di selvaggina). È un piatto diffuso in Bielorussia, Polonia, Lituania, Slovacchia, Ungheria ed in Germania. Non è chiara l'origine della parola "bigos". Secondo Andrzej Bańkowski è probabile che venga dal tedesco "begossen" o "beigossen", o dall'italiano "bigutta". La parola in antichità descriveva un taglio di carne, per poi passare ad indicare la gelatina di carne ed infine, a partire dal XVIII secolo, un piatto di crauti bolliti con carne.

(it) Bigos ([ˈbiɡɔs]), known as a hunter's stew, is a traditional meat and cabbage stew typical of Polish, Lithuanian, Belarusian and Ukrainian cuisine, and is a Polish national dish. Typical ingredients include white cabbage, sauerkraut (kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms. In very rare cases bigos can be made without meat or cabbage, but the presence of sauerkraut is absolutely essential. The meats may include pork (often smoked), ham, bacon, sausage, veal, beef, and, as bigos is considered a hunter's stew, venison, rabbit, or other game; leftover cuts find their way into the pot as well. It may be seasoned with pepper, caraway, juniper berries, bay leaf, marjoram, pimenta, dried or smoked plums, often red wine and other ingredients. Bigos is usually served with mashed potatoes or rye bread. As with many stews, bigos can be kept in a cool place or refrigerated and then reheated later; it is said that its flavour actually intensifies when reheated.

One observed tradition is to keep a pot of bigos going for a week or more, replenishing ingredients as necessary (comparable to a perpetual stew). This, the seasonal availability of cabbage, and its richness in vitamin C made bigos a traditional part of the winter diet in Poland and elsewhere. It is a popular dish in Poland to be served on the Second Day of Christmas.

(en) ビゴス(Bigos）は、ポーランドおよびリトアニアの代表的な煮込み料理。 繊切りしたキャベツとザワークラウトを肉類（豚肉、ソーセージやベーコン）や炒めたタマネギ、キノコ類といっしょに火にかけたり、おろしたりを繰り返しながら、2-3日間かけて煮こんだもの。ミシリフスキ（猟師風）、リテフスキ（リトアニア風）など、色々なレシピがある。 トマトを入れるものやプルーンを入れるものなど各家庭によりレシピが異なり、多くのバリエーションがある。それぞれの家庭のレシピは母から娘に受け継がれ、ポーランドの「おふくろの味」とも言える。かつては軍隊の遠征で大鍋に入れられたビゴスが持ち運ばれ、貴族の狩猟では夕暮れのビゴスが締めくくりの料理として食べられた。 (ja) O bigos é o prato nacional da Pol

ónia.

É servido como prato único e, conforme a região, prepara-se com couve branca ou chucrute e grande variedade de carnes. A carne de porco pode ser substituída por aves e caça. Por vezes, são usados tomates inteiros ou em polpa, assim como mel e cogumelos. Pode ser temperado e enriquecido com pimenta, louro, malaguetas, ameixas secas, vinho branco e outros ingredientes. É acompanhado frequentemente com pão de centeio e batatas. Na parte oriental da Alta Silésia, costumava-se incluir no bigos batatas e maçãs. A tradição diz que deve ser servido no dia a seguir ao Natal, 26 de Dezembro. Tal como outros guisados, o bigos pode ser conservado num local fresco durante vários dias, para ser aquecido mais tarde. Na realidade, quando tal acontece, o sabor intensifica-se. É costume também deixá-lo durar vários dias e ir acrescentando novas carnes, à medida que vão sendo necessárias.

(pt) Bigos is een traditioneel Pools en Litouws gerecht. Het is een jachtschotel (stoofpot) van wittekool, zuurkool, wortels, (gedroogde pruim) en verschillende soorten vlees, zoals worst, rundvlees, varkensvlees (bijv. spek of spareribs), lamsvlees en/ofof wild. Gekookt met kruiden, zoals zout, zwarte peper, echte marjolein, laurier In heel Polen vindt men dit gerecht op de menukaart. Ook in Litouwen, Wit-Rusland en Oekraïne wordt het gegeten. In het oosten van Duitsland vindt men de Bigosch, een zuurkoolgerecht dat echter een andere smaak heeft en meer op de Nederlandse zuurkoolstamppot lijkt. (nl) Би́гос (польск. bigos, лит. bigos, белор. бігас), также би́гус (нем.

Beiguss) — традиционное для польской, русской, литовской, украинской, белорусской кухни, второе блюдо из квашеной капусты и мяса. Принято считать бигос блюдом исконно польским, однако есть легенда, что это блюдо было «импортировано» из Литвы в Польшу королём Владиславом Ягайло, любившим отведать его на охотничьих привалах.Вариантов приготовления бигоса — множество. Обычно используется смесь свежей белокочанной и квашеной капусты, свинина или дичь в качестве мяса, копчёная колбаса, подчеревина (свиное сало с большим включением мяса).

В блюдо также добавляют лесные грибы, чернослив, красное вино, томаты, различные пряности (часто тмин, чёрный перец, лавровый лист). Сначала ингредиенты готовятся отдельно (капуста тушится, мясо и колбаса — обжариваются), затем смешиваются и тушатся вместе.Готовое блюдо имеет густую консистенцию, слегка кисловатый вкус и запах копчёностей.

Подают бигос горячим с хлебом, белым или чёрным, зачастую — под водку.Поскольку при разогревании бигос не теряет вкусовых качеств, его часто готовят впрок в большой посуде, а потом замораживают.В поэме Мицкевича «Пан Тадеуш» есть знаменитый отрывок, посвящённый бигосу (Глава IV, «Дипломатия и охота»), он начинается со строк: W kociołkach bigos grzano; w słowach wydać trudno bigosu smak przedziwny, kolor i woń cudną («В котелках бигос грели; в словах передать трудно бигоса вкус предивный, цвет и запах его»).«А бигос греется; сказать словами трудноО том, как вкусен он, о том, как пахнет чудно!Слова, порядок рифмы, все передашь другому,Но су

ти не понять желудку городскому!Охотник-здоровяк и деревенский житель -Литовских кушаний единственный ценитель!Но, и без тех приправ литовский бигос вкусен,В нём много овощей, и выбор их искусен;Капусты квашеной насыпанные горкиРастают на устах, по польской поговорке.Капуста тушится в котлах не меньше часа,С ней тушатся куски отборнейшего мяса,Покуда не проймет живые соки жаром,Покуда через край они не прыснут паром…»Бигус — широко известен также тем, что часто готовился в солдатских столовых Вооружённых Сил СССР.

(ru) Bigos – tradycyjna dla kuchni polskiej, litewskiej i białoruskiej potrawa z kapusty i mięsa. (pl) 比哥斯(Bigos）是一種流行於波蘭、立陶宛、白俄羅斯和烏克蘭的菜餚最具代表性的菜餚之一。比哥斯的做法是將切好的捲心菜、德國酸菜和肉類及炒過的洋蔥、香菇一起燉煮，時間長達2至3天。比哥斯被譽為是波蘭的國菜，按照波蘭習慣一般要在節禮日這天吃比哥斯。 (zh) Sausage and Cabbage Stew (Bigos) | Co+op, stronger together Sausage and Cabbage Stew (Bigos) By: Total Time: 1 hour 15 minutes Servings: 8 This aromatic cabbage, sauerkraut, sausage stew hails from central Europe and is Poland's national dish.

Ingredients 12 ounces Kielbasa (or your favorite sausages), cut into 2-inch pieces 1/2 pound smoked ham, cut into 1-inch cubes 1/2 large yellow onion, diced (about 1 cup 2 garlic cloves, minced 4 ounces mushrooms, cut in 1/2-inch slices 1/2 pound green cabbage, shredded 1/2 pound sauerkraut, drained 1 apple, diced (about 1 1/2 cups) 1 can (14.5 ounces) diced tomatoes 1/2 teaspoon allspice 1/2 tsp. ground black pepper Preparation In a large stockpot or Dutch oven, heat the canola oil over medium heat. Brown the pieces of sausage and smoked ham. Add the onions and garlic and sauté for several minutes until the onion starts to soften. Add the remaining ingredients and stir well. Lower the heat, cover and continue to cook for 45 minutes. Stir every 10 minutes or so to prevent sticking. Serving Suggestion Traditionally, this stew is served with potatoes and rye bread, and is often made a day ahead of time, allowing the flavors to mingle overnight.

Deviled eggs or creamed herring are served as an appetizer with this dish. For a lighter meal, add a fresh green salad, or lightly-steamed broccoli, carrots, or green beans. Nutritional Information Calories: 272, Fat: 18 g, Cholesterol: 45 mg, Sodium: 1041 mg, Carbohydrate: 15 g, Dietary Fiber: 3 g, Protein: 13 g

Question: Bigos, a form of sauerkraut, is a national dish from which country?
Answer: POLAND